Easy Roasted Beets
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It’s funny how the things we used to be forced to do as kids are now life’s pleasures as adults.
Work in the garden? Love it.
Go to bed early? Yes, please.
Eat weird vegetables? I’ll take seconds, thanks.
These easy roasted beets are so full of flavour and so easy to make, they’ll make you regret all the times you passed on your mom’s beets at the dinner table!
This recipe is dedicated to changing tastebuds.
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Tips & Tricks
- If you’re not growing them in your own garden, you definitely need to find a find a friend with a garden, because fresh beets are SO much better than store bought!
- Put away your stock pot. This recipe is much easier than boiling. The beet flavour is more concentrated and roasting caramelizes the sugars in a way that boiling cannot duplicate.
- Try to choose beets that are similar in size, keeping them close in size will keep them on a uniform cooking schedule. Different sized beets take different lengths of time and to avoid hassle or over/under cooking, keep them the same/similar sizes.
Key Ingredients
Beets: Choose beets that are firm to the touch and seem heavy for their size. Discard soft or wiggly beets.
Olive Oil: Olive oil helps to soften up the skin on the beets, making them easier to peel.
How To Roast Beets
Prepare The Beets:
- Preheat oven to 400f.
- Carefully chop the greens off the beets, leaving about an inch or so of the stems attached. This helps to eliminate bleeding color while cooking.
- Scrub the beets under cool running water to remove dirt and debris. I like to use a bristled veggie brush, but anything works.
Season The Beets:
- Drizzle a little olive oil in the bottom of your roasting pan, I like to use my shallow chafing pans, they’re perfect for this kind of recipe. Try to sort the beets into similar-ish sizes in your baking pan, as similar sized beets should cook on the same timeline.
- Generously drizzle olive oil over the beets, then toss to coat, rubbing the beets to ensure they are fully coated.
- Sprinkle with salt and pepper to taste before covering the baking pan with heavy duty foil.
Roast The Beets:
- Roast beets at 400f for 1 – 1 1/2 hours, until easily pierced with a fork. This depends on the size of the beets.
- Remove from oven and allow to cool until you’re able to handle them.
- Run the beets under cold water and rub the skin to remove. Chop or slice the beets as desired for serving.
SERVING SUGGESTIONS
There are so many ways to serve roasted beets. Here are some of my favorites!
- tossed with butter, salt and pepper
- cold and chopped into a salad — try them in my roasted beet + goat cheese salad!
- diced in soup
- pureed in red velvet cake
Got Lots Of Beets? Freeze Them!
Check out this easy how to freeze beets guide! We do this every fall and eat fresh-tasting beets ALL winter long!
📖 Printable Recipe
Easy Roasted Beets
The easy way to roast tender, deliciously sweet beets.
Ingredients
- 1 lb beets
- ⅓ cup olive oil, divided
- ½ tablespoon salt
- ½ tablespoon ground black pepper
Instructions
- Preheat oven to 400f. Prepare a baking dish by drizzling some olive oil in the bottom of the dish. Set aside.⅓ cup olive oil, divided
- Wash and prep the beets by trimming the greens leaving about an inch of stems intact.1 lb beets
- Place the beets into the baking dish. Drizzle with olive oil again, and toss to coat. Salt and pepper the beets to taste.⅓ cup olive oil, divided, ½ tablespoon salt, ½ tablespoon ground black pepper
- Cover the baking dish with heavy-duty tin foil.
- Bake at 400f for 1 hour, or until beets pierce easily with a fork.
- Remove from the oven and allow the beets to cool until the beets are able to be handled.
- While running cold water, hold the beets under the stream and rub the skin to remove.
- Chop or slice as desired before serving.
Notes
If you’ve got tons of beets to cook and preserve, check out my how to freeze beets guide!
Recommended Equipment + Ingredients
Nutrition
Serving: 1gCalories: 22kcalCarbohydrates: 5gProtein: 1gSodium: 39mgFiber: 1gSugar: 4g
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